For Melissa Bont, the Eccentric Café’s Kitchen Manager, that planning began in early October.

And then there is the prep work.

Deliveries started late last week. And since then, cases of food have been arriving almost daily.

Most of the caviar, smoked salmon and other delicacies won’t actually arrive until the day before Eccentric Day though.

But during the week leading up to the event and especially the day before, there is still plenty of chopping, slicing, stirring and tasting to make sure everything possible is ready to go.

The entire kitchen staff, including a few dedicated “retired” kitchen staff members - who have since gone on to other positions at the Café - put in some long and late hours to make everything happen.

There is also a fair amount of improvising as well – adding chorizo to the alligator gumbo for example.

Being incredibly organized is also helpful, Bont said.

On Eccentric Day, that same team will set up, do any last minute cooking and restock two buffet style tables in both the front and back bars of the Café before opening at 9 a.m. until around 10 p.m. (depending on how fast all the food goes).

Even the menu is still being tweaked a bit this week as some items are a little harder to come by than originally planned.

Sorry, no organs (sweet breads) this year.

But bugs have been added (scorpion suckers, crickets and larvae - fried with spices) in addition to emu. And Bell’s beer will also be used in a few of the dishes.

The idea of getting a pig uterus was even pitched, but that won’t happen this year.

Not to say they didn’t try.

There will also be plenty for vegetarian appetites as well including a vegetarian turducken, stuffed jalapenos and smoky tofu bites. Bont said she recognizes the need to have something for all tastes.

“It’s a great tradition. We’re busy and there is a lot to do, but we make it fun and we get to experiment with different foods. It’s nice to be able to offer people things they wouldn't normally get to try,” Bont said.

2012 Eccentric food numbers:

20 lbs. of alligator

10 lbs. of shepherd’s pie

About 100 squid (stuffed with bison cornbread)

10 lbs. of antelope

2 wild boar legs (10-12 lbs. each)

20 lbs. of shrimp

12 lbs. of elk

12 lbs. of bison

24 duck breasts

12 lbs. of venison to make sausage

About 80 lbs. of cheese in 20 different varieties

Eccentric Day 2012: 60 beers on tap – take a look at the full list and menu

Josh Smith | Bell's Brewery

12.04.2012

Eccentric Day will begin at 9 a.m. on Friday (Dec. 7).

There is no cover and food is free (see menu below). The only requirement is that you must come dressed for the occasion so, come “as you aren't.”

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